- Weingut Günter & Regina Triebaumer
- Neuegasse 18, 7071 Rust, Österreich
- Tel. +43 676 724 8797
- E-Mail weingut@triebaumer.at
- www.triebaumer.at
2009
Purple, intensive cherry-coloured rim, almost Baroque viscosity. Complex aroma spectrum displaying black heart cherries, chilled blackberry jus, peppercorn, bark of oak, black pepper, hibiscus, cedars, notes of blackthorn, vaguely perceptible hints of juniper. Dry, powerfully structured with substantial smooth tannins which appear as if covered with dark nougat. Characteristic and inviting. Substantial structure and real power, lavish presence. Animating fruit sweetness supported by “Rust minerality”, dressed up with a fiery temperament. Long finish with a promising ageing potential. Very serious reserve quality with distinctive vintage characteristics and a special “fun factor”.
Fried cheek of beef with pepper cherries, a thick slice of roast beef with little aside, pairing any type of goose (smoked goose breast with juniper, goose salami, roasted goose), brochettes of Mangalitza pork with smoked bacon and olives, escalope of wild pork spiced with paprika, pepper Pecorino with olive oil and smoked almond bread. Good companion for exciting parts of the movie “Cordoba once more” with Johann K. - from dusk till dawn… You don`t believe it? Just compare it blind with the best Blaufränkisch wines from the Burgenland and thus from all over the world.
| Vinaria jungweinatlas | TOPP (one of Austria’s top notch wines) |
|---|---|
| Falstaff Rotweinguide 2012 | 93 points |
| A LA CARTE | 91 points |
| Gault Millau | 17,5 points |
| Wein Pur! | Tipp of the editing staff (full of character and particularly enjoyable) wine with great ageing potential |
| Serving temperature | 16 - 17˚C, benefits from a good-sized glass from renowned producers |
|---|---|
| Harvest | Hand-picked into small boxes end of September 2009 from the single vineyards Plachen (loess brown earth) and Oberer Wald (loam on chalk), Riegelpand (slate weathered soil – 1st harvest) as well as Große Öden (slate brown earth with loamy sand), altogether high and highest sugar gradations. |
| Processing | Destemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 30˚C for 14 days followed by five additional days of maceration, gentle pressing, malolactic fermentation and maturation in 300 l oak barrels ( approx. 50% new). Blending and final maturation in large wood casks. |
| Bottling | June 2011 |
| Alcohol | 14 Vol.% |
| Acidity | 5,4 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l up to 6l |